| Perfect dish for leftover pork and rice. |
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| 2 servings |
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[1]
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1/2
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cup
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uncooked rice (see special cooking directions)
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[2]
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2
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tablespoons
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low sodium soy sauce
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[3]
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1
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tablespoon
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Hoisin sauce
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[4]
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4
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teaspoons
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Canola oil divided
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[5]
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1
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egg
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[6]
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1
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medium onion sliced (2 cups)
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[7]
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3
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teaspoons
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minced garlic or 4 medium cloves crushed
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[8]
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1
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cup
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frozen baby peas
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[9]
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8
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ounces
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roast pork cut into 1/2 inch cubes
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[10]
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9 or 10
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large Chinese cabbage leaves sliced (4 cups)
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[11]
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2
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teaspoons
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sugar
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[12]
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6
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scallions thinly sliced
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1. Bring a large pot with 2 to 3 quarts of water to a boil. Add rice and boil uncovered for 10 minutes. Test a grain. Rice should be cooked through but not mushy. Drain in colander in sink. Rinse with cold water and using a fork, toss with one teaspoon of oil. Place in fridge.
2. While rice is cooking, mix soy and Hosin sauces and set aside.
3. Add 3 teaspoons of oil to wok and heat on high heat.
4. When oil is smoking, add egg and scramble well for a few seconds.
5. Immediately add rice and onion. Toss for two minutes.
6. Add pork, garlic, and peas. Toss one minute.
7. Add cabbake, sugar, salt and pepper to taste.
8. Add sauce mixture and scallions. Toss well, about one minute.
Note: Cold cooked rice makes the best stir-fried rice. Roast Pork can be obtained at most deli departments. Any type of cooked or leftover meat can work. Try shrimp for a great variation.
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